100% Natural Pandan Kaya (by bread machine) 全天然班兰咖椰（面包机）

家里有新鲜的班兰叶妈妈建议拿来做咖椰。对，也好久没做了，之前有一段时间常做，有面包机代劳，其实做咖椰真的是不费吹灰之力。

这回我没有用之前做过的食谱，我用了跟姑姑学的“一碗定律”，其实比较数学化的说法就是1:1:1的比例，三种材料指的是椰浆，鸡蛋，糖。

用比例的话，当然要先设定其中一种材料的份量。我打算用两盒Kara盒装椰浆（家里常常会收一两盒以备不时之需），两盒是400ml, 那么鸡蛋和糖的份量也就是400ml的量。

刚好买了特大蛋，量杯里敲了六颗蛋就差不多400ml了。糖方面我只加到八九分满，称了是330g，我觉得甜度刚刚好。

和之前分享的这个食谱比起来我比较喜欢这次的成品，不只是因为用来100%天然班兰叶汁，这个食谱蛋的比例比较高，我觉得比较香浓，发现家人也很爱哦，咖椰销量很好。

100% Natural Pandan Kaya (by bread machine)

Ingredients: (make 3 cups)
400ml coconut milk (I used Kara brand, box type)
400ml whole eggs (see note 1)
330g sugar
About 10 pandan leaves (it’s ok to use more or less, I didn’t count actually)
1 tbsp home-made pandan essence (optional)

Method:
1) Cut pandan leaves into small pieces. Blend pandan leaves with 200ml of coconut milk and squeeze through a fine strainer (I didn’t blend with water because I didn’t want to dilute the coconut milk). Mix with the balance 200ml of coconut milk and pandan essence (if using).
2) Beat eggs and sugar lightly till sugar dissolved. Add into bread machine pan together with the pandan coconut milk. Select "Jam" function.
3) Once done, let jam cool in bread pan for a while before transferring to a blender to blend till smooth (a few pulses with do, depends on how fine you want it to be, I prefer little coarse texture).
4) Store in sterilized glass jars and keep in fridge after completely cool down.

Note:
1) Crack eggs in a measuring jug to measure. I used 6 extra large eggs of each net weight between 62g-69g.
2) The last jar of kaya is already  almost 3 weeks old and it is still looking good. Make sure use clean and dry utensil to pick up the kaya each time.
3) Refer to my first bread machine kaya post HERE for more kitchen notes.